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Goulash With Spatzle

55

A "proper" goulash, used a bit more caraway seeds and I floured the beef before frying it. When I did all the steps up to simmering, I transfered it to the crockpot and left it there for about 8 hours. The spatzle ended up looking very rustic because I did not have a colander with holes that were big enough and I ended up using a spoon and drizzling the dough into the water. But the main thing was the taste, all I can say is that it was an excellent meal!

DH said that 5 stars aren't enough - in his opinion, it's one of the best recipes from Zaar I've made yet.
I added a tbsp sugar to the onions to help them brown. I also tossed the beef cubes in flour before browning. Then I de-glazed the pan with about 2 tbsp balsamic vinegar before adding the spices, tomato paste, and broth. I was out of marjoram and had to substitute oregano. It wasn't necessary to add more flour - the gravy was perfect. Since I didn't have a colander with larger openings, I just served it with noodles. The meat was tender and had the smoky taste of the paprika and seasonings. It was really outstanding. I definitely want to try it with the spaetzle. Thanks for sharing this great recipe!

Mepster...this was awsome. I also floured the beef and browned it with the onions in a skillet; then added the rest to the crock pot and cooked on low for 6-7 hours. Now for the spatzle...this was an adventure. After covering myself and the kitchen counter with dough I hit on the idea of using my pastry bag with a small star tip....magic I had the greates spatzle ever nice thin strips...they were great. thanks again this is a keeper.